Rhubarb Oatmeal Cookies

7
Kim Biegacki

By
@pistachyoo

Wow, if you love Rhubarb you will enjoy this combination of rhubarb, oats and white chocolate chips...they are one chewy & moist cookie with a twist of tang and sweet.

I did chop the rhubarb in the food processor to get it into smaller pieces and that worked well.

Rating:

★★★★★ 9 votes

Comments:
Serves:
4 dozen
Prep:
15 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • CREAM TOGETHER

  • 1/2 c
    butter, softened
  • 3/4 c
    brown sugar, firmly packed
  • 1/2 c
    sugar
  • 2 large
    eggs
  • 2 tsp
    pure vanilla extract
  • SIFT TOGETHER DRY INGREDIENTS

  • 1 3/4 c
    flour
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon
  • 1/2 tsp
    freshly grated nutmeg
  • 1 tsp
    salt
  • HAND STIR LAST 4 INGREDIENTS

  • 3 c
    old fashioned oats
  • 3 c
    rhubarb, finely chopped (i use food processor and pulse it)
  • 2 1/2 c
    white chocolate chips
  • 1 1/2 c
    walnuts, chopped (optional)

How to Make Rhubarb Oatmeal Cookies

Step-by-Step

  1. Preheat oven to 375 degrees. In a large bowl CREAM TOGETHER butter, white & brown sugars AND then add eggs and vanilla; blend well.
  2. In a separate bowl sift together and blend well your flour, baking soda, cinnamon, nutmeg and salt. Now add to your wet ingredients and blend till smooth.
  3. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon till well combined. Then, add your white chocolate chips and stir well.
  4. Line a baking sheet with parchment paper and drop cookies by large spoonful onto paper. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
  5. WATCH NOT TO OVER BAKE:
    I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.

Printable Recipe Card

About Rhubarb Oatmeal Cookies

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American



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